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"You may be tempted to call what Cyril Renaud is serving at his new Bar Breton crêpes, but you’d be wrong," wrote Rob Patronite and Robin Raisfeld in this week's magazine. Instead, the restaurant serves galettes, made from buckwheat and stuffed with goodness ranging from eggs, ham, and Gruyère to tomato confit. For now, Bar Breton only serves breakfast, but look for a lunch menu to appear at the end of the week. Click through for another photo and the entire breakfast menu.